Citrus-Glow Fennel Crunch Salad
A vibrant and refreshing winter salad featuring shaved fennel, orange segments, avocado, and candied pistachios tossed in a citrus-sherry vinaigrette.
Equipment
- Chef's Knife
- Mandoline Slicer
- Mixing Bowl
- Citrus Juicer
- Whisk
- Cutting Board
Ingredients
Main Ingredients
- 2 large fennel bulbs fronds reserved for garnish
- 2 navel oranges peeled and segmented
- 1 blood orange peeled and segmented
- 3 cups arugula loosely packed
- 1 ripe avocado diced
- ¼ cup shelled pistachios lightly candied
- 2 tbsp fresh mint torn or chopped
Citrus-Sherry Vinaigrette
- 3 tbsp fresh orange juice from segmented oranges
- 1 tbsp sherry vinegar
- ¼ tsp Dijon mustard
- ⅛ tsp sea salt
- black pepper to taste
- 3 tbsp extra-virgin olive oil
Instructions
- Dissolve 1 tsp salt in ice water. Shave fennel thinly using a mandoline and soak in brine for 5 minutes to mellow bitterness. Drain and blot dry.
- Segment the oranges over a bowl to catch juices. Set aside segments and reserve juice for dressing.
- In a small bowl, whisk orange juice, sherry vinegar, mustard, salt, and pepper. Slowly whisk in olive oil to emulsify.
- In a large bowl, combine arugula, shaved fennel, orange segments, avocado, and half the pistachios.
- Drizzle with dressing and toss gently. Transfer to a platter and top with remaining pistachios, fennel fronds, and mint.
- Serve immediately for optimal texture and freshness.
Notes
Quick-pickling fennel softens its flavor and keeps it crisp. Blood oranges offer visual contrast. Add avocado and dressing just before serving to prevent browning.
Nutrition
Calories: 235kcalCarbohydrates: 19gProtein: 4gFat: 17gSaturated Fat: 2gSodium: 185mgPotassium: 510mgFiber: 7gSugar: 11gVitamin A: 70IUVitamin C: 80mgCalcium: 60mgIron: 1.4mg
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